Pecan Pie Cheesecake

I love desserts that are a “toofer”, two desserts in one.  This one is the best of both worlds, pie and cheesecake.  It is a perfect dessert to serve on your holiday table or give as a gift.  I know I wouldn’t turn down Pie/Cheesecake!

Preheat your oven to 375 degrees.  Pre-bake the crust for 15 minutes.  Let the crust cool completely on a wire rack before filling with the cheesecake filling.

To make the cheesecake filling, beat cream cheese, egg, vanilla extract, and salt in a medium bowl with an electric mixer on medium speed until light and fluffy.  Add sugar and beat until filling is smooth and fluffy, about 3-4 minutes.

Spoon filling into cooled pie crust.

Sprinkle chopped pecans over Cream Cheese Filling in piecrust.

Next step is making the brown sugar filling.  Whisk eggs until combined.  Add brown sugar, corn syrup, and vanilla extract.  Whisk together until thickened and smooth.

Spoon Brown Sugar Filling over chopped pecans.

Arrange pecan halves over Brown Sugar Filling.

Place pie on a baking sheet.

Bake at 375 for 10 minutes.

Reduce oven temperature to 350 degrees and bake until filling has risen and set and crust is golden brown, 40-50 minutes.

Let pie cool at least 2 hours before slicing.  

Badabing…….Badaboom!!!!

Come to Mama!!!
Yea, we so fancy!

Put this dessert on your holiday menu planning rotation.  You might want to bake two, one for you and one for a very lucky neighbor!

Enjoy!

Love ya,

Jody and Edna

*slightly adapted from Southern Living

Pecan Pie Cheesecake
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Crust
  1. Single-Crust Pie Pastry
Cream Cheese Filling
  1. 1 8-oz. package cream cheese, at room temperature
  2. 1 large egg
  3. 1 teaspoon vanilla extract
  4. ½ teaspoon salt
  5. 1/3 cup sugar
Brown Sugar Filling
  1. 2 large eggs
  2. ½ cup packed light brown sugar
  3. ½ cup corn syrup, light or dark
  4. 2 teaspoons vanilla extract
Additional Ingredients
  1. ½ cup chopped pecans
  2. ½ cup pecan halves
Directions
Prepare crust
  1. Preheat oven to 375 degrees.
  2. Place pie crust into prepared 9” pie pan.
  3. Line pastry with parchment paper.
  4. Fill with pie weights or dried beans.
  5. Bake crust in preheated oven 15 minutes.
  6. Place piecrust on wire rack.
  7. Remove pie weights and parchment.
Prepare the Cream Cheese Filling
  1. Beat cream cheese, egg, vanilla extract, and salt in a medium bowl with an electric mixer on medium speed until light and fluffy.
  2. Add sugar and beat until filling is smooth and fluffy, about 3-4 minutes.
  3. Spoon filling into cooled pie crust.
Prepare the Brown Sugar Filling
  1. Whisk eggs until combined.
  2. Add brown sugar, corn syrup, and vanilla extract.
  3. Whisk together until thickened and smooth.
  4. Sprinkle chopped pecans over Cream Cheese Filling in piecrust.
  5. Spoon Brown Sugar Filling over chopped pecans.
  6. Arrange pecan halves over Brown Sugar Filling.
  7. Place pie on a baking sheet.
  8. Bake at 375 for 10 minutes.
  9. Reduce oven temperature to 350 degrees and bake until filling has risen and set and crust is golden brown, 40-50 minutes
  10. Let cool for 2-4 hours before slicing.
Adventures with Edna http://adventureswithedna.com/

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